Traditional Punjabi Dal Makhni

Dal makhni is a creamy and buttered dal made with Black urad (black gram) and Rajma (red kidney beans) as their main ingredients. Its is been long, i haven't made dal makhni at home, and recently i saw a post from my friend on Facebook food forum group about dal makhni. Soon i made up my mind and made it recently on my anniversary as my husband is a big fan of dal makhni prepared by his mother. As we are Punjabis, my MIL makes this in through traditional way, as its a part of our regular family recipe. Quickly called her up and here she gave me the ingredients list that goes in it.
So here is our traditional dal makhni recipe!!!!

Ingredients:
1 cup whole black urad dal (black gram dal)
1/2 cup small rajma (red kidney beans)
1/4 cup split black urad dal
3 tbsp chana dal (Bengal gram)
1 tbsp ghee (clarified butter)
1 tbsp oil (any vegetable oil or olive oil)
1/2 tsp mustard seeds
pinch of hing (asafoetida powder)
1 cup onions finely chopped
1/2 cup tomatoes finely chopped
1/2 cup tomato Puree
3/4 cup luke warm milk
2 tsp green chilly paste
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 1/2 tsp red chilly powder
1 tsp Turmeric powder
1 tsp Dry Mango Powder (aamchur powder)
1 1/2 tsp dry fennel powder (saunf powder)
2 tsp Crushed kasuri methi (Dry methi leaves crushed)
1 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
And a cream for garnishing (preferably home made white makhan or can be a store bought)


Recipe:

• Soak black urad dal (whole and split dal both), Rajma, and Chana dal for 4-5 hours. Wash and rinse in water for 4-5 times and pressure cook until cooked and not much mushy.
• With the help of a spoon, mash a little of pressure cooked dals and keep it aside.
• In a big pan or non stick kadai, heat ghee, oil, and add mustard seeds.
• As soon it splutters, add pinch of hing powder, green chilly-ginger-garlic pastes, saute small chopped onion until translucent, now add chopped tomatoes and tomato puree, mix and cook for few minutes until tomatoes are soft.
• Stir cooked dals in kadai, add those spice powder mentioned above in the ingredients and salt to taste.
• Add little of water if required. Mix all well and cook for 4-5 minutes on medium low flame.
• Now slowly add luke warm milk in dal. (keep stirring dal with other hand while adding milk to it)
• You will notice dal to be more creamier after adding milk. 
• Turn the flame to low and allow it to cook for 20-25 minutes. Stir in between to avoid sticking dal to the bottom of the pan. 
• After 20-25 minutes, dal will be little thick and creamy. (if it is too much thick you can add little water)
• Turn the flame off, pour the dal in a serving bowl and garnish it with cream.
• Serve it with naan or plain paratha and salted sliced onions.